GRILLED FLANK STEAK WITH ASIAN-STYLE BBQ SAUCE

A delicious way to enjoy BBQ without guilt. Because the beef is rubbed with a dry spice rub, you get tons of flavor without any added fat or calories. The BBQ sauce uses very few prepackaged ingredients, suggesting low-sodium where available, which you can adjust based upon your own tastes. The fresh ingredients just make the sauce pop, and can again be adjusted according to personal preference.

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Preparation

Combine salt, chili powder, espresso powder, pepper, brown sugar, garlic powder, onion powder and five-spice powder thorougly in a small bowl. Coat the entire flank steak with the spice rub, wrap in plastic wrap and chill for 6-8 hours or overnight if desired.
In a saucepan on stove, combine ketchup, hoisin, soy sauce, chili powder, sriracha sauce, honey, garlic, rice wine vinegar and ginger. Mix well and bring to a boil over medium heat. Taste and season with salt and pepper as desired; add liquid smoke according to your tastes. Allow sauce to simmer over medium-low heat for approximately 1/2 hour or until it reaches desired thickness. Divide sauce in half and reserve.
Remove flank steak from refrigerator and allow to come to room temperature or close. Heat a gas grill over high heat for 10-15 minutes. Clean grill and turn both burners to medium-high heat.
Take flank steak, scape off excess dry rub, spray with peanut oil and place on grill. Grill for 3-4 minutes or so per side for medium rare, brushing lightly with half of reserved BBQ sauce.
Remove beef from grill, brush once again with reserved BBQ sauce not used during grilling and tent loosely with aluminum foil. Allow beef to rest for 10 minutes.
Slice beef against the grain and on a bias into thin slices and serve with reserved BBQ sauce not used during grilling.
Enjoy!